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1
Preheat oven to 200 degrees F.
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2
Rub meat on both sides with salt and cumin.
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3
Place a wide, heavy skillet or fry pan over high heat for approx 2 mins.
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4
When pan is really hot, brown meat on both sides and remove from pan.
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5
Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened.
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6
To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half.
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7
Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed.
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8
Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture.
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9
Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil.
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10
Place package on a cookie sheet (preferably with sides in case of leakage) and cook for 3-3 1/2 hours or until fork pushes easily through meat.
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11
Remove from oven and let rest (still wrapped) for at least 1/2 hour.
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12
Snip off 1 corner of the pouch and drain liquid into a bowl or measuring cup.
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13
Slice meat thinly or pull apart with a fork.
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14
Serve with the liquid (sauce) only or add some of the chunkies (olives, etc).
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15
You can also puree some of the chunkies with the liquid for a sauce.
